摘要
以明胶、果胶酶、壳聚糖、硅藻土四种澄清剂单一和复合使用的处理方法对山药醋进行澄清处理,以发酵山药醋透光率为考察指标,运用响应面法优化山药醋复合澄清工艺。结果表明:山药复合澄清响应面模型的建立具有可靠稳定性,最佳复合澄清工艺条件为硅藻土与壳聚糖配比5∶2(g∶g),复合澄清剂添加量4 g/L,澄清温度36.5℃,澄清时间83 min。在此优化条件下,山药醋透光率达到95.8%,比原醋升高27%,同时对山药醋其他各项指标均无明显影响,氨基酸态氮0.27 g/100 mL,总酸5.29 g/100 mL,可溶性固形物8.74°B x,处理后的山药醋外观呈浅黄棕,透明无悬浮物质,口感柔和。
Single and compound clarifiers which including glutin,pectinase,chitosan,celite were used to clarify the yam vinegar.Based on the method of response surface,a variety of clarifying agents were selected to investigate the effects of transmittance of fermented yam vinegar.The results showed that the establishment of the yam compound clarification response surface model was reliable and stable.The optimal compound clarification process conditions were 5∶2(g∶g)ratio of diatomite and chitosan,the concentration of composite clarifier was 4 g/L,the clarification temperature was 36.5℃,and the clarification time was 83 min.Under the optimized conditions,the transmittance of yam vinegar was 95.8%,27%higher than that of the original vinegar.At the same time,it had no significant effect on other indicators of yam vinegar.Amino acid nitrogen was 0.27 g/100 mL,total acid was 5.29 g/100 mL,soluble solid was 8.74°B X.The appearance of processed yam vinegar was light yellow brown,transparent without suspended substance,and it had a supple texture.
作者
王美洪
陈善敏
许洋
蒋和体
WANG Mei-hong;CHEN Shan-min;XU Yang;JIANG He-ti(College of Food Science,Southwest University,Chongqing 400715,China;National Demonstration Center for Experimental Food Science and Engineering Education(Southwest University),Chongqing 400715,China)
出处
《食品工业科技》
CAS
北大核心
2021年第1期138-143,共6页
Science and Technology of Food Industry
关键词
山药醋
复合澄清剂
澄清
透光率
响应面
yam vinegar
compound clarifie
clarification
transmittance
response surface
